Pasta with Vodka Sauce

My boyfriend has a cow protein allergy and is unable to eat anything with cream in it. So typically Italian food is out of the question either because of cheese or cream. This has both but are ok for those with cow protein allergies and lactose (unless you can't eat butter)

Take a non-stick pan (I use a 14 inch frying pan)over medium heat. Let the pan heat up a little then put the oil in. Lower the heat a little and saute the onions in the oil about 5-6 minutes. Be careful not to burn it so adjust your heat accordingly.

2

Add in the garlic and saute it for about another minute. Add a little more oil if you need to but not too much. Then add the oregano and the essence of emeril. Stir to combine.

3

Be sure flame is down low and take the pot off the heat and then pour in the vodka. Stir a little and then put it back on the stove and turn the heat up a little. If you aren't using gas you can skip taking it off the heat. Let it reduce in half. Keep stirring.

4

Next you will add the tomato sauce and take the stewed tomatoes and squeeze them in your hands over the pan. Pour in the remaining juice from the cans. Add chopped sausage. Turn heat to low and partially cover and stir occasionally for about 45 min. But see next step for some important time management.

5

Prior to this 45 minutes being done, you will need to have your pasta cooked (boil in salty water) and your melted butter and milk ready. Be sure the butter has some time to cool a little before mixing the milk with it.

6

Once the 45 minutes is up and your pasta is cooked and drained, taste the sauce to see if you will need any additional seasoning. Add the milk/butter combo and stir over low heat. Add the fresh basil, cooked pasta and stir. Add the cheese and stir. Once pasta has been covered and all is mixed together place them in a bowl with a little more cheese grated on top. Serve with a nice salad and garlic bread.